Pan-Fried Pork Chops

Method

1. 01

   Step 1: Prep the pork

   Pat the loin dry with kitchen paper and nick the strip of fat along the edge every 2–3 cm so the chops don’t curl up in the pan.

2. 02

   Step 2: Pound evenly

   Cover each steak with cling film and pound it with the flat side of a meat mallet, working from the centre outwards, to an even 8–10 mm. Skip the spiked side: it tears the fibres and the juices run out.

3. 03

   Step 3: Set up the coating

   Season the meat on both sides with the salt and pepper. Tip the flour onto a plate, and in a shallow bowl beat the eggs with the milk and garlic until smooth.

4. 04

   Step 4: Coat the chops

   Dredge each chop in flour, shake off the excess, then dip it in the egg and let the surplus drip back. Do this right before frying so the flour doesn’t turn soggy.

5. 05

   Step 5: Fry

   Heat half the oil in a large frying pan over medium-high heat until it shimmers, then add half the butter. Lay in two chops without crowding and fry for 3 minutes until golden, then flip and cook for 2–3 minutes more.

6. 06

   Step 6: Check doneness

   Cut into the thickest chop: the juices should run clear and the meat should be pale with just a faint blush of pink in the centre, 63 °C on a thermometer. Fry the second batch in the remaining oil and butter.

7. 07

   Step 7: Rest and serve

   Move the chops to a rack or a paper-lined plate and rest them for 3–5 minutes so the juices settle. Scatter with parsley and serve.